Well, time to throw my hat in the ring and see what happens. Going to be a little tricky (timing wise) cause it's just an all-day cook, no overnight, with everything due at the end. Check-in between 5-6a, start cooking as soon as you're ready and cooking ends at 7:30p.
Meats: Butt, Ribs, Chicken (splitting) and a Specialty Item.
Equipment: WSM 18.5 and a Weber Kettle 22.5. Also have a camp oven that I can use to hold stuff if needed.
Gonna have to crutch the Butts and then cambro. Been mapping out what needs to cook at what times, when to move for the next item, etc. I think I got everything down.
One good thing is that we can prep the meat before hand - huge help!
Meats: Butt, Ribs, Chicken (splitting) and a Specialty Item.
Equipment: WSM 18.5 and a Weber Kettle 22.5. Also have a camp oven that I can use to hold stuff if needed.
Gonna have to crutch the Butts and then cambro. Been mapping out what needs to cook at what times, when to move for the next item, etc. I think I got everything down.
One good thing is that we can prep the meat before hand - huge help!
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